How to stir fry salted chicken thighs, how to make salted chicken thighs delicious

The salted chicken thighs are braised and delicious.

Chicken thighs are the meat from the feet to the legs and the base of the legs, and the meat is quite hard, and when ingested together with the skin, the fat content is more, and it is also the part with the highest iron content in the whole chicken. A kind of meat (with bones) taken from the thighs of chickens, and of course it also has an extended meaning: it refers specifically to some people who are strong and able to run and run (also called"You can't run to death") people, generally add a child, called"Chicken legs"。

In addition, there is also the small chicken thigh, which is the wing root, which is the part of the meat that sits under the chicken wing.

You should be talking about air-dried salted chicken, and if it is, the stew is not only not beautiful, but also oil-free and fragrant.

Chop the knife into small pieces, serve in a large bowl, add green onions, ginger slices, and a little cooking wine.

Put on the steamer and steam for 20 minutes.

It is good to eat it hot, especially if it is eaten cold, and it is beautiful to accompany the porridge with wine. Before eating, soak it in water for a period of time and then blanch it will not be so salty, and it is generally possible to cook soup with some green vegetables, such as boiling soup with lettuce, gourds, green vegetables....Dry-braised with green beans, green garlic sprouts...When eaten together, it looks better and is easy to arouse appetite.

The practice of boiling salted chicken with fish balls is detailed Cuisine and efficacy: Cantonese cuisine.

Ingredients for boiled salted chicken with fish balls: Ingredients: 100 grams of fish balls, 100 grams of chicken boiled in salted water, 10 grams of chicken leg mushrooms, 10 grams of ginger and green onions, and 15 grams of carrots.

15 grams of peanut oil, 10 grams of salt, 10 grams of monosodium glutamate, a pinch of pepper, 150 grams of chicken broth. Teach you how to cook salted chicken with fish balls, how to make fish balls and boiled salted chicken to be delicious1Cut the chicken into cubes, slice the chicken thighs and mushrooms, slice the carrots, slice the ginger, and cut the green onion into sections.

2.Heat the oil in a pan, add the ginger slices, and stir-fry the chicken pieces until fragrant. 3.

Add chicken broth and cook for 10 minutes, then add carrot slices, chicken leg mushrooms, add salt and monosodium glutamate and cook for 3 minutes, sprinkle with pepper, and pour into the soup nest.

Chicken thighs can be fried, boiled, stewed, burned, steamed, roasted, mixed, stewed, and fried. What about salted chicken thighs? How to make it delicious?

Let's tell you how to make salted chicken thighs.

Salted chicken thigh and radish soup.

Ingredients: 600g radish, 1 salted chicken thigh (2 are also acceptable), appropriate amount of salt.

Method: 1. Prepare radishes, salted chicken thighs, peel white radishes and cut into thick pieces.

2. Put an appropriate amount of water in the soup pot, put in the salted chicken thighs, and bring to a boil over high heat.

4. Change to medium heat, boil for more than 10 minutes, put the white radish in and cook together.

5. Boil for about 15 minutes to taste If the taste is not enough, you can add an appropriate amount of salt to taste.

Tips: Because the chicken thighs are salty, be sure to try them before adding salt to taste them to avoid overly salty soup.

Braised chicken thighs. Ingredients: 3 salted chicken thighs, green onion, ginger: a small amount; Stewed meat ingredients: Sichuan pepper, large ingredients, cloves, grass fruits, cinnamon, sand ginger, bay leaves, a small amount of orange peel (can also be used stewed meat packets).

Seasoning: about 50ml of light soy sauce, appropriate amount of dark soy sauce, a little salt, a little sugar, a little chicken essence, a little oyster sauce, a small amount of rice wine, and a small amount of white vinegar. Oil: to taste.

Method. 1. Wash the salted chicken thighs with warm water.

2. Mix all the seasonings, add a small amount of water, and mix them into a sauce for later use.

3. Cut the green onion and ginger into large slices.

4. Put a small amount of oil in the pot to heat, put green onions and ginger slices to stir fragrant, put in the stew to stir-fry the fragrance, put the chicken thighs to stir-fry and change color, pour in the juice, turn to medium-low heat and burn slowly after boiling, scoop the juice with a spoon while burning and pour the chicken thighs on the surface of the chicken thighs, and turn the chicken thighs from time to time, burn until the chicken thighs are completely colored and flavored (at this time, most of the juice has been consumed), talk about the green onion and ginger slices and stewed meat materials to pick up, turn to high heat and slightly reduce the juice and then start the pot.

5. Put the chicken thighs on a plate, pour a little soup, and the braised chicken thighs are red and bright, fragrant and delicious.

Tips: The salted chicken thighs themselves are salted, so pay attention to the amount of salt when making braised chicken thighs.

Prepare ingredients: half a chicken, appropriate amount of peanut oil, 25 grams of salt 1, wash the chicken, put it in boiling water and cook for about three minutes. 2. Wait until the meat turns white and the blood powder floats up, then you can scoop up the chicken.

3. After scooping it up, rinse the blood on the chicken sound with warm water. 4. Then spread some salt evenly on the surface of the chicken. 5. After smearing, tie the chicken with a rope and hang it for about 24 hours.

6. The next day, wash the outside of the chicken with salt, and then apply peanut oil. 7. Then put it in the pot and steam for 20 minutes, then take it out.

<> "Stir-fried chicken with pickles." Prepare the ingredients: ginger and garlic, dried chilies, pickles, soak in water in advance and cut into small pieces, and mourn the small chicken thighs.

Method:1Add water to the pot, add an appropriate amount of cooking wine, put in the chicken thighs and boil to remove the blood foam, and then boil for a while to remove and wash them for later use;

2.Pour a little more oil into the pan and fry the chicken thighs until browned on both sides;

3.Pour in garlic, ginger slices and dried chili peppers and stir-fry a few times over low heat;

4.Pour in the pickles and continue to stir-fry for a short while;

5.Add hot water, two spoons of light soy sauce, one spoonful of dark soy sauce, an appropriate amount of oyster sauce, and a teaspoon of sugar to taste; Bring to a boil over high heat, cover and cook for half an hour on low heat;

6.Collect the juice over high heat;

Summary. Hello dear!

Add a handful of all the seasonings to the chicken and marinate in small pieces for more than half an hour.

Second, cut the ginger into thin strips, wash the pickles and cut them into thin strips.

Third, after heating the pan, pour in the pickles and fry the water of the pickles.

Fourth, then add oil and stir-fry, add half a spoon of sugar and stir-fry until fragrant, and put out the preparation of five, the pickles fried in this way are not salty or sour, they are very crispy and delicious.

Sixth, pour in a little oil and stir-fry the ginger shreds.

Stir-fry the chicken until golden brown, pour in half a bowl of water and simmer until cooked.

Put the pickles in the high heat and stir-fry together, at this time you can try to season, not enough taste, add a little soy sauce, stir-fry evenly.

A super pickled stir-fried chicken is ready.

Hello dear! Add a handful of all the seasonings to the chicken cut into small pieces and marinate for more than half an hour, cut the ginger into thin strips, cut the pickles into fine strips after washing, pour the pickles into the hot pan, fry the water of the pickles for four, and then add oil and stir-fry, add half a spoon of sugar and fry until fragrant, put out the preparation five, use the pickles fried in this way are not salty or sour, very crispy and delicious six, pour in a little oil and fry the ginger shreds, pour in the chicken and stir-fry until golden, pour in half a bowl of water and stew and boil the cooked vegetables over high heat and put the pickles into a Yu Xin Jian to stir-fry, at this time you can try seasoning, not enough taste, Add a little soy sauce and stir-fry evenly, and a super pickled stir-fried chicken is ready.